Apple Chutney

• 3 lb. green cooking apples, peeled, cored and coarsely diced
• 1 lb. coarsely chopped onions
• 2 c. white seedless raisins
• 2 c. dark brown sugar
• 1 1/2 c. malt vinegar
• 1 Tbsp. crushed mustard seed
• 1 1/2 tsp. mixed pickling
• spice tied in cheesecloth
• 1/2 tsp. ground ginger
• 1/2 tsp. cayenne pepper

1. In heavy 4 to 5-quart pot, combine apples, onions, raisins, brown sugar, vinegar, mustard seed, pickling spice, ginger and cayenne pepper.
2. Bring to a boil, stirring occasionally, then reduce heat to low and simmer uncovered for about 2 hours, or until most of the liquid has cooked away and the mixture is thick enough to hold its shape in a spoon.
3. Stir often to prevent the chutney from sticking.
4. Remove from heat and ladle into hot sterilized jars.
5. Makes 3 pints.

green cooking apples, onions, white seedless raisins, brown sugar, malt vinegar, mixed pickling, ground ginger, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252605 (may not work)